Yield: 6 servings
Measure | Ingredient |
---|---|
2 tablespoons | Onion, chopped |
2 tablespoons | Fresh chives, finely chopped |
1 teaspoon | Shallot, finely chopped |
3 tablespoons | Green bell pepper, finely ch pped |
¼ cup | Olive oil |
2 cups | Wild rice, rinsed well and d ained |
4½ cup | Chicken broth, heated |
\N \N | Salt, pepper to taste |
¾ cup | Blanched almonds, slivered |
In a large saucepan, cook the onionn, chives, shallot, and pepper in the oil over mod-low heat, stirring occasionally, until veggies are softened. Add the rice, and cook the mixture, stirring constantly, for 1 minute. Stir in broth, season with salt and pepper to taste, and add the almonds.
Transfer the mixture to a 4-qt. casserole and bake, covered, in the middle of a 325f oven for 75 minutes, or until rice is tender. Stir once after about 35-40 minutes. a 1952 Gourmet Mag. favorite